News & Media

"Reducing Acrylamide" (Bakers Journal – August/October Issue)

Released

Since the discovery of acrylamide in food products in 2002 it continues to cause concern as a potential carcinogenic public health risk in many manufactured foods and beverages. From a baked goods perspective, almost all products will contain acrylamide due to the ubiquity of the precursors––reducing sugars and asparagine––and the practice of using cooking temperatures above 120 °C. This becomes even more problematic during post-manufacture consumer/restaurant toasting or heating, as this can boost the acrylamide many times above the level found in the original product.